Corn Risotto

Nutritional Information

Per Serving

Calories396 calories

Fat15 g

Sat Fat9 g

Cholesterol35 mg

Sodium837 mg

Protein13 g

Carbohydrate55 g

Sugar4 g

Fiber3 g

Iron2 mg

Calcium74 mg

August 2004

In a food processor, puree 1 cup of the corn until smooth.In a saucepan, heat the chicken broth.In a large skillet, melt the butter. Add the shallot and cook until soft, about 2 minutes. Add the rice and cook, stirring, 3 minutes. Stir in 1 cup of the chicken broth and the pureed corn. Cook, stirring, until the rice has absorbed the liquid, 5 to 7 minutes. Continue cooking with the remaining broth, adding 1 cup at a time.After the last cup of broth has been absorbed, let the risotto cook 3 minutes, stirring. Add the remaining cup of corn and thyme; cook 2 minutes more. Stir in the Parmesan and salt and black pepper to taste.

Ingredients

Check2cups fresh or frozen corn, thawed

Check4cups chicken broth

Check4tablespoons unsalted butter

Check1 shallot, finely chopped

Check1cup Arborio rice

Check1/2teaspoon fresh thyme leaves

Check1/4cup grated Parmesan

Check kosher salt and black pepper

Directions

In a food processor, puree 1 cup of the corn until smooth.

In a saucepan, heat the chicken broth.

In a large skillet, melt the butter. Add the shallot and cook until soft, about 2 minutes. Add the rice and cook, stirring, 3 minutes. Stir in 1 cup of the chicken broth and the pureed corn. Cook, stirring, until the rice has absorbed the liquid, 5 to 7 minutes. Continue cooking with the remaining broth, adding 1 cup at a time.

After the last cup of broth has been absorbed, let the risotto cook 3 minutes, stirring. Add the remaining cup of corn and thyme; cook 2 minutes more. Stir in the Parmesan and salt and black pepper to taste.